Beverage composition

ABSTRACT

Provided is a beverage composition, including: non-polymer catechins; and caffeine, the beverage composition satisfying the following requirements (A), (B), and (C): (A) a mass ratio of caffeine/non-polymer catechins is 0.180 or less; (B) particles contained in the beverage composition have an average particle size of 3 μm or less; and (C) a turbidity is 30 NTU or more.

FIELD OF THE INVENTION

The present invention relates to a beverage composition.

BACKGROUND OF THE INVENTION

Non-polymer catechins are natural polyphenolic compounds contained intea leaves and the like. The non-polymer catechins have variousphysiological activities, and hence their application to foods andbeverages has been attracting attention. Of those, consumer need for apackaged tea beverage has been increasing because of convenience ofallowing easy ingestion as a lifestyle habit. In recent years, a widevariety of packaged tea beverages appealing to consumers' preferenceshave been actively developed. For example, from the viewpoint ofaesthetics of a product, there has been proposed a green tea beverageclarified by cooling a green tea extract solution to promoteprecipitation of a turbid component and removing the turbid componentthrough centrifugation at a predetermined speed (Patent Document 1).Meanwhile, in recent years, from the viewpoint of an improvement intaste and flavor, for example, with attention focused on palatability ofthe turbid component, there has been proposed a turbid tea beveragehaving an increased turbidity of 0.1 or more (Patent Document 2).

[Patent Document 1] JP-A-10-290666

[Patent Document 2] JP-A-2014-14313

SUMMARY OF THE INVENTION

The present invention provides a beverage composition, comprising:non-polymer catechins; and caffeine, the beverage composition satisfyingthe following requirements (A), (B), and (C): (A) a mass ratio ofcaffeine/non-polymer catechins is 0.180 or less; (B) particles containedin the beverage composition have an average particle size of 3 μm orless; and (C) a turbidity is 30 NTU or more.

The present invention provides a green tea extract, comprising:non-polymer catechins; and caffeine, in which (A) a mass ratio ofcaffeine/non-polymer catechins is 0.180 or less, and the green teaextract satisfies the following requirements (B) and (C) when subjectedto concentration adjustment so as to have a concentration of thenon-polymer catechins of 175 mg/100 mL: (B) particles contained in theconcentration-adjusted solution have an average particle size of 3 μm orless; and (C) the concentration-adjusted solution has a turbidity of 30NTU or more.

The present invention further provides a green tea extract, obtained byat least a step of bringing raw tea leaves into contact with hot water,in which (A) a mass ratio of caffeine/non-polymer catechins is 0.180 orless, and the green tea extract satisfies the following requirements (B)and (C) when subjected to concentration adjustment so as to have aconcentration of the non-polymer catechins of 175 mg/100 mL: (B)particles contained in the concentration-adjusted solution have anaverage particle size of 3 μm or less; and (C) theconcentration-adjusted solution has a turbidity of 30 NTU or more.

The present invention further provides a production method for a greentea extract comprising at least a step of bringing raw tea leaves intocontact with hot water.

DETAILED DESCRIPTION OF THE INVENTION

There have conventionally been conflicting demands for removing a turbidcomponent to improve the aesthetics of a product, and increasing theturbid component to improve the taste and flavor.

The present invention relates to a beverage composition achieving bothan improvement in taste and flavor by the increase of a turbidcomponent, and an improvement in aesthetics by the suppression of thesettlement of the turbid component.

The inventors of the present invention found that a beverage compositionachieving both an improvement in taste and flavor by the increase of aturbid component, and an improvement in aesthetics by the suppression ofthe settlement of the turbid component is obtained by controlling a massratio of caffeine/non-polymer catechins and the average particle size ofparticles to values equal to or lower than specific values, andcontrolling a turbidity to a value equal to or higher than a specificvalue.

According to the present invention, it is possible to provide thebeverage composition achieving both an improvement in taste and flavorby the increase of a turbid component, and an improvement in aestheticsby the suppression of the settlement of the turbid component, and agreen tea extract useful for the beverage composition.

[Beverage Composition]

A beverage composition of the present invention comprises non-polymercatechins and caffeine. As used herein, the term “non-polymer catechins”is a collective term encompassing gallate-type non-polymer catechinsincluding epigallocatechin gallate, gallocatechin gallate, epicatechingallate, and catechin gallate, and free non-polymer catechins includingepigallocatechin, gallocatechin, epicatechin, and catechin. The contentof the non-polymer catechins is defined on the basis of the total amountof the above-mentioned eight kinds, and in the present invention, atleast one out of the eight kinds of non-polymer catechins only needs tobe contained.

The beverage composition of the present invention has a reduced contentof caffeine, and specifically a mass ratio of caffeine/non-polymercatechins (“caffeine/non-polymer catechins”) is 0.180 or less. The massratio is preferably 0.175 or less, more preferably 0.170 or less, morepreferably 0.165 or less, even more preferably 0.160 or less. Such massratio “caffeine/non-polymer catechins” is permitted to be 0, but may be0.001 or more, or 0.01 or more, from the viewpoint of productionefficiency. Such mass ratio “caffeine/non-polymer catechins” fallswithin the range of preferably from 0 to 0.180, more preferably from0.001 to 0.175, more preferably from 0.001 to 0.170, more preferablyfrom 0.01 to 0.165, even more preferably from 0.01 to 0.160. Thecontents of the non-polymer catechins and caffeine may be measured by ananalysis method appropriate for the state of a measurement sample amonggenerally known analysis methods. For example, analysis may be performedby liquid chromatography, and specifically, analysis may be performed bya method described in Examples to be described later.

The content of the non-polymer catechins in the beverage composition ofthe present invention is preferably 30 mg or more, more preferably 40 mgor more, more preferably 80 mg or more, even more preferably 110 mg ormore, per 100 mL of the beverage composition, from the viewpoints ofphysiological effects and an enhancement in taste and flavor (richnessof green tea), and is preferably 200 mg or less, more preferably 190 mgor less, even more preferably 180 mg or less, per 100 mL of the beveragecomposition, from the viewpoint of an improvement in aesthetics. Suchcontent of the non-polymer catechins falls within the range ofpreferably from 30 mg/100 mL to 200 mg/100 mL, more preferably from 40mg/100 mL to 190 mg/100 mL, more preferably from 80 mg/100 mL to 180mg/100 mL, even more preferably from 110 mg/100 mL to 180 mg/100 mL.

The content of caffeine in the beverage composition of the presentinvention is preferably 36 mg or less, more preferably 33 mg or less,even more preferably 30 mg or less, per 100 mL of the beveragecomposition, from the viewpoint of taste and flavor balance. Suchcontent of caffeine is permitted to be 0 mg/100 mL, but may be 0.18mg/100 mL or more, or 1.8 mg/100 mL or more, from the viewpoint ofproduction efficiency. Such content of caffeine falls within the rangeof preferably from 0 mg/100 mL to 36 mg/100 mL, more preferably from0.18 mg/100 mL to 33 mg/100 mL, even more preferably from 1.8 mg/100 mLto 30 mg/100 mL. As used herein, the concept that “the content ofcaffeine is 0 mg/100 mL” encompasses a case in which the content ofcaffeine is below the detection limit in the “analysis of caffeine”described in Examples to be described later.

In the beverage composition of the present invention, particlescontained in the beverage composition have an average particle size of 3μm or less. The average particle size is preferably 1.5 μm or less, morepreferably 0.9 μm or less, even more preferably 0.6 μm or less, from theviewpoint of an improvement in aesthetics. In addition, such averageparticle size is preferably 0.1 μm or more, more preferably 0.2 μm ormore, even more preferably 0.3 μm or more, from the viewpoint of anenhancement in taste and flavor (richness of green tea). Such averageparticle size falls within the range of preferably from 0.1 μm to 3 μm,more preferably from 0.1 μm to 1.5 μm, more preferably from 0.2 μm to0.9 μm, even more preferably from 0.3 μm to 0.6 μm. The particlescontained in the beverage composition are water-insoluble suspendedsolids and/or settleable suspended solids that are derived from amaterial for producing a beverage, and examples thereof may includewater-insoluble suspended solids and/or settleable suspended solidscontained in a green tea extract or the like. As used herein, the“average particle size of the particles” refers to one measured by amethod described in Examples to be described later.

The beverage composition of the present invention has appropriateturbidness, specifically a turbidity of 30 NTU or more. The turbidity ispreferably 40 NTU or more, more preferably 50 NTU or more, morepreferably 60 NTU or more, more preferably 80 NTU or more, even morepreferably 85 NTU or more, from the viewpoint of an enhancement in tasteand flavor (richness of green tea). In addition, such turbidity ispreferably 300 NTU or less, more preferably 250 NTU or less, even morepreferably 200 NTU or less, from the viewpoint of an improvement inaesthetics. Such turbidity falls within the range of preferably from 30NTU to 300 NTU, more preferably from 40 NTU to 300 NTU, more preferablyfrom 50 NTU to 250 NTU, more preferably from 60 NTU to 200 NTU, morepreferably from 80 NTU to 200 NTU, even more preferably from 85 NTU to200 NTU. Such turbidity preferably satisfies the above-mentionedrequirement when the concentration of the non-polymer catechins in thebeverage composition falls within the above-mentioned range, and morepreferably satisfies the above-mentioned requirement when concentrationadjustment is performed so that the content of the non-polymer catechinsin the beverage composition may be 175 mg/100 mL. In order to cause theconcentration of the non-polymer catechins in the beverage compositionto fall within the above-mentioned range, the beverage composition ispermitted to be subjected to concentration adjustment by being, forexample, diluted or concentrated. As used herein, the term “turbidity”refers to one measured by a method described in Examples, and the term“NTU” refers to a measurement unit of formazin turbidity making use offormazin turbidity standards.

The average particle size of the particles in the beverage compositionand the turbidity preferably fall within the above-mentioned ranges atthe above-mentioned content of the non-polymer catechins.

The beverage composition of the present invention may comprise one ormore of additives, such as a sweetener, a flavoring agent, a dye, avitamin, a fruit juice extract, a vegetable extract, a nectar extract,an herb, an organic acid, an organic acid salt, an inorganic acid, aninorganic acid salt, an inorganic salt, an antioxidant, a pH adjuster,and a quality stabilizer, as desired. The contents of the additives maybe appropriately set within a range in which the purpose of the presentinvention is not impaired.

The beverage composition of the present invention may be a tea beveragecomposition or a non-tea beverage composition. Examples of the teabeverage composition include a green tea beverage, an oolong teabeverage, and a black tea beverage. In addition, examples of the non-teabeverage composition include: non-alcoholic beverages, such as acarbonated beverage, a fruit juice, a vegetable juice, a sportsbeverage, an isotonic beverage, enhanced water, bottled water, nearwater, a coffee beverage, an energy drink, and a drink for beauty; andalcoholic beverages, such as beer, wine, Japanese sake, a plum liquor, asparkling liquor, whisky, brandy, a clear liquor, rum, gin, and liqueur.Of those, from the standpoint that the effect of the present inventionis sufficiently achieved with ease, a tea beverage composition ispreferred, and a green tea beverage composition is more preferred. Inaddition, the form of the beverage composition is not particularlylimited, and may be any of a liquid, a gel, a slurry, and the like aslong as the form is easy to ingest.

The beverage composition of the present invention may be a packagedbeverage. A container therefor is not particularly limited as long asthe container is a general packaging container, and examples thereofinclude a molded container mainly formed of polyethylene terephthalate(so-called PET bottle), a metal can, a paper container composited with ametal foil or a plastic film, and a bottle.

Further, the beverage composition of the present invention may have beensubjected to heat sterilization. A method for the heat sterilization isnot particularly limited as long as the method complies with a conditionspecified by an applicable regulation (Food Sanitation Act in Japan).Examples thereof may include a retort sterilization method, ahigh-temperature short-time sterilization method (HTST method), and anultrahigh-temperature sterilization method (UHT method). In addition,the method for the heat sterilization may be appropriately selecteddepending on the kind of the container. For example, when a containerfilled with a beverage can be subjected to heat sterilization as it is,like a metal can, retort sterilization may be adopted. In addition, whena container such as a PET bottle or a paper container, which cannot besubjected to retort sterilization, is used, there may be adopted:aseptic filling, which involves subjecting a beverage to heatsterilization in advance under the same sterilization conditions asthose described above and filling the beverage into a container havingbeen subjected to sterilization treatment in an aseptic environment; orhot-pack filling.

The beverage composition of the present invention may be produced by anappropriate method as long as the above-mentioned requirements (A), (B),and (C) are satisfied. For example, the beverage composition of thepresent invention may be produced by blending the following green teaextract.

[Green Tea Extract]

A green tea extract of the present invention comprises non-polymercatechins and caffeine, and has a remarkably reduced content of caffeineas compared to a generally contained amount. Specifically, the massratio “caffeine/non-polymer catechins” in the green tea extract is 0.180or less. The mass ratio is preferably 0.175 or less, more preferably0.170 or less, more preferably 0.165 or less, even more preferably 0.160or less. Such mass ratio “caffeine/non-polymer catechins” is permittedto be 0, but may be 0.001 or more, or 0.01 or more, from the viewpointof production efficiency. Such mass ratio “caffeine/non-polymercatechins” falls within the range of preferably from 0 to 0.180, morepreferably from 0.001 to 0.175, more preferably from 0.001 to 0.170,more preferably from 0.01 to 0.165, even more preferably from 0.01 to0.160.

In the green tea extract of the present invention, the content of thenon-polymer catechins in solids is preferably 20 mass % or more, morepreferably 25 mass % or more, even more preferably 30 mass % or more,from the viewpoints of physiological effects and an enhancement in tasteand flavor, and is preferably 60 mass % or less, more preferably 50 mass% or less, even more preferably 40 mass % or less, from the viewpoint oftaste and flavor balance. Such content of the non-polymer catechins inthe solids falls within the range of preferably from 20 mass % to 60mass %, more preferably from 25 mass % to 50 mass %, even morepreferably from 30 mass % to 40 mass %. As used herein, the term“solids” refers to a residue obtained by drying a sample in an electricthermostat dryer at 105° C. for 3 hours to remove volatile substances.

In the green tea extract of the present invention, the content of thecaffeine in the solids is preferably 11 mass % or less, more preferably9 mass % or less, even more preferably 6.5 mass % or less, from theviewpoint of taste and flavor balance. Such content of caffeine in thesolids is permitted to be 0 mass %, but may be 0.03 mass % or more, or0.3 mass % or more, from the viewpoint of production efficiency. Suchcontent of the caffeine in the solids falls within the range ofpreferably from 0 mass % to 11 mass %, more preferably from 0.03 mass %to 9 mass %, even more preferably from 0.3 mass % to 6.5 mass %. As usedherein, the concept that “the content of caffeine is 0 mass %”encompasses a case in which the content of caffeine is below thedetection limit in the “analysis of caffeine” described in Examples tobe described later.

When the green tea extract of the present invention is subjected toconcentration adjustment so as to have a concentration of thenon-polymer catechins of 175 mg/100 mL, particles contained in theconcentration-adjusted solution have an average particle size of 3 μm orless, and its turbidity is 30 NTU or more. Examples of the particlescontained in the concentration-adjusted solution may includewater-insoluble suspended solids and/or settleable suspended solidscontained in the green tea extract.

The average particle size and the turbidity may be measured after thegreen tea extract has been subjected to concentration adjustment bybeing diluted or concentrated so that the concentration of thenon-polymer catechins in the green tea extract may be 175 mg/100 mL.Water is generally used as a solvent for the dilution of the green teaextract, and examples of the water include ion-exchanged water,distilled water, natural water, and tap water. Of those, ion-exchangedwater is preferred. As a concentration method, there are given, forexample, a normal-pressure concentration method involving vaporizing asolvent at normal pressure, a reduced-pressure concentration methodinvolving vaporizing a solvent under reduced pressure, and a membraneconcentration method involving removing a solvent by membraneseparation. Temperature and pressure conditions at the time of theconcentrating may be appropriately selected.

The particles in the concentration-adjusted solution have an averageparticle size of 3 μm or less. The average particle size is preferably1.5 μm or less, more preferably 0.9 μm or less, even more preferably 0.6μm or less, from the viewpoint of an improvement in aesthetics. Inaddition, such average particle size is preferably 0.1 μm or more, morepreferably 0.2 μm or more, even more preferably 0.3 μm or more, from theviewpoint of an enhancement in taste and flavor (richness of green tea).Such average particle size falls within the range of preferably from 0.1μm to 3 μm, more preferably from 0.1 μm to 1.5 μm, more preferably from0.2 μm to 0.9 μm, even more preferably from 0.3 μm to 0.6 μm.

In addition, the concentration-adjusted solution has a turbidity of 30NTU or more. The turbidity is preferably 40 NTU or more, more preferably50 NTU or more, more preferably 60 NTU or more, more preferably 80 NTUor more, even more preferably 85 NTU or more, from the viewpoint of anenhancement in taste and flavor (richness of green tea). In addition,such turbidity is preferably 300 NTU or less, more preferably 250 NTU orless, even more preferably 200 NTU or less, from the viewpoint of animprovement in aesthetics. Such turbidity falls within the range ofpreferably from 30 NTU to 300 NTU, more preferably from 40 NTU to 300NTU, more preferably from 50 NTU to 250 NTU, more preferably from 60 NTUto 200 NTU, more preferably from 80 NTU to 200 NTU, even more preferablyfrom 85 NTU to 200 NTU.

The green tea extract of the present invention may be produced by anappropriate method as long as the green tea extract has theabove-mentioned characteristics. For example, the method preferablycomprises steps including at least the following step (a). A detaileddescription is given below.

Step (a)

The step (a) is a step of bringing raw tea leaves into contact with hotwater. With this, caffeine can be selectively removed. As used herein,the term “raw tea leaves” refers to tea leaves after plucking and beforeheat treatment, or tea leaves stored in a refrigerated or frozen stateafter plucking and before heat treatment. From the viewpoint of thesuppression of fermentation, as the raw tea leaves, it is preferred touse tea leaves within 24 hours after plucking, or use tea leaves storedin a refrigerated or frozen state within 24 hours after plucking.

Tea raw tea leaves as plucked (full leaves) are preferably used as thetea leaves from the viewpoint of the taste and flavor. A plucking methodis hand picking, shear plucking, or mechanical picking, but is notparticularly limited. The hand picking is, for example, two-leaf pickingor three-leaf picking, but is not particularly limited. In addition, themechanical picking may be performed using a mobile machine, a portablemachine, a self-propelled machine, a riding machine, a rail-trackingmachine, or the like depending on, for example, the size of the machineand a use method therefor, and is generally performed by normal picking.The tea leaves plucked by any of those methods may be used without beingcut. The harvest season of the tea leaves is not particularly limited.

The tea variety of the raw tea leaves is not particularly limited aslong as the tea variety is a generally cultivated one, and examplesthereof include the genus Camellia, such as tea leaves (Camelliasinensis) selected from C. sinensis var. sinensis (including theYabukita variety), C. sinensis var. assamica, and hybrids thereof.Specific examples of the variety may include: Japanese tea leaves, suchas Benifuki, Benihomare, Benifuji, Benihikari, Yabukita, Asatsuyu,Yamatomidori, Makinoharawase, Kanayamidori, Yaeho, Surugawase,Yutakamidori, Okumusashi, Okumidori, Ooiwase, Okuhikari, Meiryoku,Samidori, Komakage, Yamanami, Minekaori, Hatsumomiji, Yamakai, andKarabeni; and tea leaves except the Japanese tea leaves, such asDarjeeling, Uva, Keemun, Assam, and Kenya. One or more of the raw tealeaves may be appropriately selected and used, and stems may be used aswell as the tea leaves.

The kind of the hot water with which the raw tea leaves are brought intocontact is not particularly limited, and for example, tap water,distilled water, ion-exchanged water, or natural water may beappropriately selected and used.

In addition, the temperature of the hot water with which the raw tealeaves are brought into contact is preferably 83° C. or more, morepreferably 85° C. or more, even more preferably 87° C. or more, from theviewpoint of selective removal of caffeine, and is preferably 99° C. orless, more preferably 98° C. or less, even more preferably 97° C. orless, from the viewpoint of temperature control. Such temperature of thehot water falls within the range of preferably from 83° C. to 99° C.,more preferably from 85° C. to 98° C., even more preferably from 87° C.to 97° C.

A method for the contact is not particularly limited as long as surfacesof the raw tea leaves can be brought into contact with the hot water,and examples thereof may include a method involving immersing the rawtea leaves in the hot water, and a method involving feeding the hotwater in a shower form to the raw tea leaves.

The amount of the hot water to be brought into contact may beappropriately selected depending on the contact method and the scale ofproduction, but is preferably 3 times by mass or more, more preferably 5times by mass or more, even more preferably 10 times by mass or more,and is preferably 100 times by mass or less, more preferably 75 times bymass or less, even more preferably 50 times by mass or less, withrespect to the raw tea leaves, from the viewpoint of selective removalof caffeine. Such amount of the hot water falls within the range ofpreferably from 3 times by mass to 100 times by mass, more preferablyfrom 5 times by mass to 75 times by mass, even more preferably from 10times by mass to 50 times by mass, with respect to the raw tea leaves.

A period of time for which the contact with the hot water is performedmay be appropriately selected depending on the contact method and thescale, but is preferably 2 minutes or more, more preferably 2.5 minutesor more, even more preferably 3 minutes or more, and is preferably 10minutes or less, more preferably 9 minutes or less, even more preferably7 minutes or less, from the viewpoint of selective removal of caffeine.Such contact time falls within the range of preferably from 2 minutes to10 minutes, more preferably from 2.5 minutes to 9 minutes, even morepreferably from 3 minutes to 7 minutes.

When the raw tea leaves are brought into contact with the hot water bybeing immersed therein, the tea leaves and a washing solution may beseparated from each other by filtration. For the filtration, forexample, filter paper or a filter made of a metal, such as stainlesssteel, may be used. The mesh size of the filter made of a metal is, forexample, from 18 mesh to 300 mesh.

In addition, after the step (a), the tea leaves after the contacttreatment are permitted to be used as they are in the next step, butwater remaining on the surfaces of the tea leaves may be removed. As amethod for the removal, the water may be removed by shaking or the like,or may be lightly wiped off with waste cloth, paper, or the like. Inaddition, the tea leaves after the step (a) may be dried.

In the present invention, as a step (b), a step of cutting orpulverizing the tea leaves after the step (a) may be performed from theviewpoints of an enhancement in taste and flavor (richness of greentea), an improvement in extraction efficiency of the non-polymercatechins, and an improvement in aesthetics. A cutting or pulverizationmethod is not particularly limited, and for example, the cutting of thetea leaves may be performed using a cutter, or using a rolling machine,a rotorvane, or a CTC machine. In addition, the pulverization may beperformed using a grinder, a mill, a ball mill, or the like. The tealeaves after the cutting each have a size of typically from 1 mm to 20mm, preferably from 5 mm to 15 mm. In addition, the tea leaves after thepulverization each have a size of typically from 0.1 mm to 5 mm,preferably from 0.3 mm to 3 mm.

Further, in the present invention, as a step (c), a step of extractingthe tea leaves after the step (b) with water at from 50° C. to 100° C.may be performed. With this, the taste and flavor (richness of greentea) is enhanced, and besides, the non-polymer catechins can beefficiently extracted.

Water similar to those described above may be used as the water to beused for the extraction. Of those, ion-exchanged water is preferred interms of taste. An organic acid or a salt thereof, such as sodiumascorbate, or an inorganic acid or a salt thereof, such as sodiumhydrogen carbonate, may be added to the water to be used for theextraction.

The temperature of the water tube used for the extraction, which isgenerally from 50° C. to 100° C., is preferably 60° C. or more, morepreferably 70° C. or more, even more preferably 80° C. or more, from theviewpoints of an enhancement in richness of green tea and an improvementin extraction efficiency of the non-polymer catechins, and is preferably98° C. or less, more preferably 95° C. or less, from the viewpoint oftemperature control. Such temperature of the water falls within therange of preferably from 60° C. to 98° C., more preferably from 70° C.to 98° C., even more preferably from 80° C. to 95° C.

The amount of the water to be used for the extraction may beappropriately selected depending on the extraction method, but theamount of the water with respect to the raw tea leaves is preferably 1time by mass or more, more preferably 1.5 times by mass or more, evenmore preferably 2 times by mass or more, from the viewpoint of theextraction efficiency of the non-polymer catechins, and is preferably 20times by mass or less, more preferably 15 times by mass or less, evenmore preferably 10 times by mass or less, from the viewpoint of anenhancement in richness of green tea. Such amount of the water fallswithin the range of preferably from 1 time by mass to 20 times by mass,more preferably from 1.5 times by mass to 15 times by mass, even morepreferably from 2 times by mass to 10 times by mass, with respect to theraw tea leaves.

A known method may be adopted as a method for the extraction, and it ispreferred to perform stirring extraction with a homogenizer from theviewpoints of an enhancement in taste and flavor (richness of greentea), an improvement in extraction efficiency of the non-polymercatechins, and an improvement in aesthetics. Examples of the homogenizerinclude a high-speed homogenizer, an ultrasonic homogenizer, and ahigh-pressure homogenizer, and any of an immersion type, a line mixertype, and a batch closed vessel type may be used. Of those, an immersiontype or a line mixer type is preferred from the viewpoint of performingtreatment continuously. The number of revolutions of the homogenizer ispreferably from 3,000 rpm to 30,000 rpm, more preferably from 4,000 rpmto 25,000 rpm, even more preferably from 5,000 rpm to 20,000 rpm, fromthe viewpoints of an enhancement in taste and flavor (richness of greentea), an improvement in extraction efficiency of the non-polymercatechins, and an improvement in aesthetics. In addition, a peripheralspeed (tip speed of a stirring blade) is preferably from 9 (m/s) to 90(m/s), more preferably from 12 (m/s) to 75 (m/s), even more preferablyfrom 15 (m/s) to 60 (m/s), from the viewpoints of an enhancement intaste and flavor (richness of green tea), an improvement in extractionefficiency of the non-polymer catechins, and an improvement inaesthetics.

In addition, a period of time for which the extraction is performedvaries depending on the scale and the like, but for example, ispreferably 5 minutes or more, more preferably 8 minutes or more, evenmore preferably 10 minutes or more, from the viewpoints of anenhancement in taste and flavor (richness of green tea) and animprovement in extraction efficiency of the non-polymer catechins, andis preferably 120 minutes or less, more preferably 90 minutes or less,even more preferably 60 minutes or less, from the viewpoints of animprovement in aesthetics and a reduction in unpleasant taste orcoarseness. Such period of time for which the extraction is performedfalls within the range of preferably from 5 minutes to 120 minutes, morepreferably from 8 minutes to 90 minutes, even more preferably from 10minutes to 60 minutes.

After the step (c), solid-liquid separation may be performed to separatethe tea leaves and the green tea extract from each other.

A method generally used in the food industry may be adopted as thesolid-liquid separation. Examples thereof include filtration,centrifugation, and membrane treatment. One or a combination of morethereof may be performed.

For the filtration, for example, filter separation with filter paper, afilter made of a metal, such as stainless steel, or the like may beadopted. The mesh size of the filter made of a metal is, for example,from 18 mesh to 300 mesh.

In addition, in the paper filtration, for example, filter paper may beprecoated with a filter aid. Examples of the filter aid includediatomaceous earth, cellulose, and a combination thereof, and the amountof the filter aid to be used may be appropriately selected. In addition,a filtration method such as pressure filtration or suction filtrationmay also be adopted.

A general device of, for example, a separation plate type, a cylindertype, or a decanter type may be used as a centrifuge to be used for thecentrifugation.

A temperature during the centrifugation is preferably from 5° C. to 70°C., more preferably from 10° C. to 40° C., from the viewpoints of anincrease in recovery ratio of the non-polymer catechins and the removalof impurities. In addition, the number of revolutions and a period oftime may be appropriately set. For example, in the case of theseparation plate type, the number of revolutions is preferably from2,000 r/min to 10,000 r/min, more preferably from 2,500 r/min to 9,000r/min, even more preferably from 3,000 r/min to 8,000 r/min, and theperiod of time is preferably from 0.2 minute to 75 minutes, morepreferably from 0.5 minute to 60 minutes, even more preferably from 1minute to 30 minutes.

With regard to conditions for treatment by the membrane filtration, thetreatment may be performed under general filtration conditions.

A membrane pore size is preferably 0.1 μm or more, more preferably 0.15μm or more, even more preferably 0.2 μm or more, and is preferably 10 μmor less, more preferably 5 μm or less, even more preferably 2 μm orless, from the viewpoints of an increase in recovery ratio of thenon-polymer catechins and the removal of impurities. Such membrane poresize falls within the range of preferably from 0.1 μm to 10 μm, morepreferably from 0.15 μm to 5 μm, even more preferably from 0.2 μm to 2μm. A measurement method for the membrane pore size is exemplified by ageneral measurement method involving using a mercury intrusion method, abubble point test, a bacterial filtration method, or the like, and it ispreferred to use a value determined by a bubble point test.

As a material for the membrane, there may be given, for example, apolymer membrane, a ceramic membrane, and a stainless-steel membrane.

Thus, the green tea extract of the present invention may be produced.

Examples of the form of the green tea extract include various forms suchas a liquid, a slurry, a semi-solid, and a solid. When a liquid isdesired as the product form of the green tea extract, for example, thegreen tea extract may be concentrated by reduced-pressure concentration,reverse osmosis membrane concentration, or the like. In addition, when asolid is desired, for example, the green tea extract may be powdered byspray drying, freeze-drying, or the like.

The present invention further discloses the following green tea extractand production method therefor, and beverage composition regarding theembodiments described above.

<1-1>

A green tea extract, comprising:

non-polymer catechins and caffeine, in which

(A) a mass ratio of caffeine/non-polymer catechins is 0.180 or less, and

the green tea extract satisfies the following requirements (B) and (C)when subjected to concentration adjustment so as to have a concentrationof the non-polymer catechins of 175 mg/100 mL:

(B) fine particles contained in the concentration-adjusted solution havean average particle size of 3 μm or less; and

(C) the concentration-adjusted solution has a turbidity of 30 NTU ormore.

<1-2>

A green tea extract, obtained by a step (a) of bringing raw tea leavesinto contact with hot water, in which

(A) a mass ratio of caffeine/non-polymer catechins is 0.180 or less, and

the green tea extract satisfies the following requirements (B) and (C)when subjected to concentration adjustment so as to have a concentrationof the non-polymer catechins of 175 mg/100 mL:

(B) particles contained in the concentration-adjusted solution have anaverage particle size of 3 μm or less; and

(C) the concentration-adjusted solution has a turbidity of 30 NTU ormore.

<1-3>

A production method for a green tea extract, comprising a step (a) ofbringing raw tea leaves into contact with hot water.

<1-4>

The green tea extract according to the above-mentioned item <1-1> or<1-2>, or the production method for a green tea extract according to theabove-mentioned item <1-3> (“the green tea extract or the productionmethod for a green tea extract” is hereinafter referred to as “green teaextract etc.”), in which the green tea extract has a mass ratio ofcaffeine/non-polymer catechins of preferably from 0 to 0.180, morepreferably from 0.001 to 0.175, more preferably from 0.001 to 0.170,more preferably from 0.01 to 0.165, even more preferably from 0.01 to0.160.

<1-5>

The green tea extract etc. according to any one of the above-mentioneditems <1-1> to <1-4>, wherein the green tea extract has a content of thenon-polymer catechins in solids of preferably from 20 mass % to 60 mass%; more preferably from 25 mass % to 50 mass % even more preferably from30 mass % to 40 mass %.

<1-6>

The green tea extract etc. according to any one of the above-mentioneditems <1-1> to <1-5>, wherein the green tea extract has a content of thecaffeine in solids of preferably from 0 mass % to 11 mass %, morepreferably from 0.03 mass % to 9 mass %, even more preferably from 0.3mass % to 6.5 mass %.

<1-7>

The green tea extract etc. according to any one of the above-mentioneditems <1-1> to <1-6>, wherein, when the green tea extract is subjectedto concentration adjustment so as to have a concentration of thenon-polymer catechins of 175 mg/100 mL, particles contained in theconcentration-adjusted solution have an average particle size ofpreferably from 0.1 μm to 3 μm, more preferably from 0.1 μm to 1.5 μm,more preferably from 0.2 μm to 0.9 μm, even more preferably from 0.3 μmto 0.6 μm.

<1-8>

The green tea extract etc. according to any one of the above-mentioneditems <1-1> to <1-7>, wherein, when the green tea extract is subjectedto concentration adjustment so as to have a concentration of thenon-polymer catechins of 175 mg/100 mL, the concentration-adjustedsolution has a turbidity of preferably from 30 NTU to 300 NTU, morepreferably from 40 NTU to 300 NTU, more preferably from 50 NTU to 250NTU, more preferably from 60 NTU to 200 NTU, more preferably from 80 NTUto 200 NTU, even more preferably from 85 NTU to 200 NTU.

<1-9>

A green tea extract, comprising:

non-polymer catechins; and caffeine, in which

(A) a mass ratio of caffeine/non-polymer catechins is 0.01 to 0.160, and

the green tea extract satisfies the following requirements (B) and (C)when subjected to concentration adjustment so as to have a concentrationof the non-polymer catechins of 175 mg/100 mL:

(B) fine particles contained in the concentration-adjusted solution havean average particle size of from 0.2 to 0.9; and

(C) the concentration-adjusted solution has a turbidity of from 80 NTUto 200 NTU.

<1-10>

The green tea extract according to the above-mentioned item <1-9>,wherein the turbidity of the concentration-adjusted solution is from 85NTU to 200 NTU.

<1-11>

The green tea extract according to the above-mentioned item <1-9> or<1-10>, wherein the green tea extract preferably has a content of thenon-polymer catechins in solids of from 30 mass % to 40 mass %. <1-12>

The green tea extract etc. according to any one of the above-mentioneditems <1-1> to <1-11>, wherein the particles comprise preferablywater-insoluble suspended solids and/or settleable suspended solids,more preferably water-insoluble suspended solids and/or settleablesuspended solids contained in the green tea extract.

<1-13>

The green tea extract etc. according to any one of the above-mentioneditems <1-1> to <1-12>, wherein the form of the green tea extractpreferably comprises a liquid, a slurry, a semi-solid, or a solid.

<1-14>

The green tea extract etc. according to any one of the above-mentioneditems <1-1> to <1-12>, wherein the non-polymer catechins comprise atleast one selected from epigallocatechin gallate, gallocatechin gallate,epicatechin gallate, catechin gallate, epigallocatechin, gallocatechin,epicatechin, and catechin, more preferably all of the eight kinds.

<2-1>

A beverage composition, comprising the green tea extract of any one ofthe above-mentioned items <1-1>, <1-2>, and <1-4> to <1-14> blendedtherein.

<2-2>

A beverage composition, comprising:

non-polymer catechins and caffeine,

the beverage composition satisfying the following requirements (A), (B),and (C):

(A) a mass ratio of caffeine/non-polymer catechins is 0.180 or less;

(B) particles contained in the beverage composition have an averageparticle size of 3 μm or less; and

(C) a turbidity is 30 NTU or more.

<2-3>

The beverage composition according to the above-mentioned item <2-1> or<2-2>, wherein the mass ratio of caffeine/non-polymer catechins ispreferably from 0 to 0.180, more preferably from 0.001 to 0.175, morepreferably from 0.001 to 0.170, more preferably from 0.01 to 0.165, evenmore preferably from 0.01 to 0.160.

<2-4>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-3>, wherein the content of the non-polymer catechinsin the beverage composition is preferably from 30 mg/100 mL to 200mg/100 mL, more preferably from 40 mg/100 mL to 190 mg/100 mL, morepreferably from 80 mg/100 mL to 180 mg/100 mL, even more preferably from110 mg/100 mL to 180 mg/100 mL.

<2-5>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-4>, wherein the content of the caffeine in thebeverage composition is preferably from 0 mg/100 mL to 36 mg/100 mL,more preferably from 0.18 mg/100 mL to 33 mg/100 mL, even morepreferably from 1.8 mg/100 mL to 30 mg/100 mL.

<2-6>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-5>, wherein an average particle size of particlescontained in the beverage composition is preferably from 0.1 μm to 3 μm,more preferably from 0.1 μm to 1.5 μm, more preferably from 0.2 μm to0.9 μm, even more preferably from 0.3 μm to 0.6 μm.

<2-7>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-6>, wherein a turbidity of the beverage composition ispreferably from 30 NTU to 300 NTU, more preferably from 40 NTU to 300NTU, more preferably from 50 NTU to 250 NTU, more preferably from 60 NTUto 200 NTU, more preferably from 80 NTU to 200 NTU, even more preferablyfrom 85 NTU to 200 NTU.

<2-8>

A beverage composition, comprising:

non-polymer catechins and caffeine,

the beverage composition satisfying the following requirements (A), (B),and (C):

(A) a mass ratio of caffeine/non-polymer catechins is from 0.01 to0.160;

(B) particles contained in the beverage composition have an averageparticle size of from 0.2 μm to 0.9 μm; and

(C) a turbidity is from 80 NTU to 200 NTU.

<2-9>

The beverage composition according to the above-mentioned item <2-8>,wherein the turbidity is from 85 NTU to 200 NTU. <2-10>

The beverage composition according to the above-mentioned item <2-8> or<2-9>, wherein a content of the non-polymer catechins in the beveragecomposition is preferably from 110 mg/100 mL to 180 mg/100 mL.

<2-11>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-10>, wherein the particles comprise preferablywater-insoluble suspended solids and/or settleable suspended solids,more preferably water-insoluble suspended solids and/or settleablesuspended solids contained in the green tea extract.

<2-12>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-11>, preferably further comprising one or more ofadditives selected from a sweetener, a flavoring agent, a dye, avitamin, a fruit juice extract, a vegetable extract, a nectar extract,an herb, an organic acid, an organic acid salt, an inorganic acid, aninorganic acid salt, an inorganic salt, an antioxidant, a pH adjuster,and a quality stabilizer.

<2-13>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-12>, wherein the beverage composition comprisespreferably a tea beverage composition or a non-tea beverage composition,more preferably a tea beverage composition, even more preferably a greentea beverage composition.

<2-14>

The beverage composition according to the above-mentioned item <2-13>,wherein the tea beverage composition preferably comprises a green teabeverage, an oolong tea beverage, or a black tea beverage.

<2-15>

The beverage composition according to the above-mentioned item <2-13>,wherein the non-tea beverage composition preferably comprises anon-alcoholic beverage or an alcoholic beverage.

<2-16>

The beverage composition according to the above-mentioned item <2-15>,wherein the non-alcoholic beverage preferably comprises a carbonatedbeverage, a fruit juice, a vegetable juice, a sports beverage, anisotonic beverage, enhanced water, bottled water, near water, a coffeebeverage, an energy drink, or a drink for beauty, and the alcoholicbeverage preferably comprises beer, wine, Japanese sake, a plum liquor,a sparkling liquor, whisky, brandy, a clear liquor, rum, gin, or aliqueur.

<2-17>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-16>, wherein the form of the beverage compositionpreferably comprises a liquid, a gel, or a slurry.

<2-18>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-17>, which is a packaged beverage.

<2-19>

The beverage composition according to the above-mentioned item <2-18>,wherein a container for the packaged beverage preferably comprises amolded container mainly formed of polyethylene terephthalate (so-calledPET bottle), a metal can, a paper container composited with a metal foilor a plastic film, or a bottle.

<2-20>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-19>, wherein the beverage composition has beensubjected to heat sterilization.

<2-21>

The beverage composition according to the above-mentioned item <2-20>,wherein a method for the sterilization comprises preferably a methodthat complies with a condition specified by an applicable regulation(Food Sanitation Act in Japan), more preferably a retort sterilizationmethod, a high-temperature short-time sterilization method (HTSTmethod), or an ultrahigh-temperature sterilization method (UHT method).

<2-22>

The beverage composition according to any one of the above-mentioneditems <2-1> to <2-21>, wherein the non-polymer catechins comprise atleast one selected from epigallocatechin gallate, gallocatechin gallate,epicatechin gallate, catechin gallate, epigallocatechin, gallocatechin,epicatechin, and catechin, more preferably all of the eight kinds.

EXAMPLES

1. Analysis of Non-Polymer Catechins and Caffeine

A sample diluted with pure water was measured by a gradient method usinga high-performance liquid chromatograph (model SCL-10AVP) manufacturedby Shimadzu Corporation having mounted thereon an octadecylgroup-introduced packed column for liquid chromatography (L-column TMODS, 4.6 mmφ×250 mm: manufactured by Chemicals Evaluation and ResearchInstitute, Japan) at a column temperature of 35° C. The measurement wascarried out using a distilled water solution containing 0.1 mol/L aceticacid as a mobile phase solution A and an acetonitrile solutioncontaining 0.1 mol/L acetic acid as a mobile phase solution B under theconditions of a flow rate of 1 mL/min, a sample injection volume of 10μL, and a UV detector wavelength of 280 nm. The gradient conditions areas described below.

Concentration Gradient Condition (vol %)

Time Solution A concentration Solution B concentration  0 min 97% 3%  5min 97% 3% 37 min 80% 20% 43 min 80% 20% 43.5 min   0% 100% 48.5 min  0% 100% 49 min 97% 3% 60 min 97% 3%

Retention Times of Non-Polymer Catechins and Caffeine

-   (1) Catechin (C): 25.4 min-   (2) Epicatechin (EC): 31.4 min-   (3) Epicatechin gallate (ECg): 40.7 min-   (4) Epigallocatechin gallate (EGCg): 31.7 min-   (5) Gallocatechin gallate (GCg): 33.9 min-   (6) Catechin gallate (Cg): 41.4 min-   (7) Epigallocatechin (EGC): 23.5 min-   (8) Gallocatechin (GC): 14.7 min-   (9) Caffeine: 26.9 min

On the basis of the area % thus determined, the contents (mass %) of thenon-polymer catechins and caffeine were determined using reagents (C,EC, ECg, EGCg, GCg, Cg, EGC, and GC: manufactured by Mitsui Norin Co.,Ltd., caffeine: Wako Pure Chemical Industries, Ltd.) as standardsubstances.

2. Measurement of Turbidity

The turbidity of each of tea beverages obtained in Examples andComparative Examples to be described later was measured at 25° C. usinga turbidimeter (TN-100 manufactured by Eutech Instruments Pte Ltd.).

3. Calculation Method for Change Ratio of Turbidity

A change ratio of turbidity was determined by the following equationfrom the turbidity (NTU) of a sample before storage and the turbidity(NTU) of the sample after storage at 5° C. for 7 days.Change ratio of turbidity (%)=|(turbidity after storage-turbidity beforestorage)|/(turbidity before storage)×100

4. Measurement of Average Particle Size of Particles

The average particle size of particles in each of the tea beveragesobtained in Examples and Comparative Examples to be described later wasmeasured using a laser diffraction/scattering particle size distributionmeasurement apparatus LA-920 (manufactured by Horiba). In thismeasurement, as required, concentration adjustment was performed usingion-exchanged water so as to achieve an appropriate transmittance.

5. Sensory Evaluation

Each of the tea beverages obtained in Examples and Comparative Examplesto be described later was drunk by an expert panel of four members, andevaluated for the richness of green tea on a five-point scale. Afterthat, a final score was determined through discussion.

Evaluation Criteria

5: Fully having richness of green tea (the richness is felt more than inExample 7)

4: Having richness of green tea (equivalent to Example 7)

3: Rather having richness of green tea (the richness is felt more thanin Comparative Example 4, but not felt as much as in Example 7)

2: Slightly having richness of green tea (equivalent to ComparativeExample 4)

1: Having no richness of green tea (the richness is not felt as much asin Comparative Example 4)

Example 1

100 g of raw tea leaves as full leaves were immersed in 1,000 g ofion-exchanged water at 90° C. for 180 seconds. Next, filtration wasperformed with a mesh to recover tea leaves, and an extract solution ofthe tea leaves was discarded.

Next, the recovered tea leaves were cut with a food processor. The tealeaves after the cutting each had a size of about 3 mm.

Next, 500 g of ion-exchanged water at 90° C. was added to the tea leavesafter the cutting, and stirring extraction was performed using ahomogenizer (manufactured by Hsiangtai Machinery Industry Co., Ltd.,blade diameter: 3 cm) under the conditions of a number of revolutions of10,000 rpm and 30 minutes, followed by filtration to provide a green teaextract.

The resultant green tea extract was diluted with ion-exchanged water toa concentration of the non-polymer catechins of 0.175 g/100 mL toprepare a tea beverage, which was subjected to the analysis and thesensory evaluation. The results are shown in Table 1.

Examples 2 to 8

Green tea extracts were obtained by the same procedure as in Example 1,and then caffeine was added so as to achieve mass ratios“caffeine/non-polymer catechins” shown in Table 1. Subsequently, theresultant green tea extracts were diluted with ion-exchanged water so asto have concentrations of the non-polymer catechins shown in Table 1 toprepare tea beverages, which were subjected to the analysis and thesensory evaluation. The results are shown in Table 1.

Example 9

A green tea extract was obtained by the same procedure as in Example 1,and then the green tea extract was freeze-dried to provide a powderedgreen tea extract. The resultant powdered green tea extract was dilutedwith ion-exchanged water so as to have a concentration of thenon-polymer catechins shown in Table 1 to prepare a tea beverage, whichwas subjected to the analysis and the sensory evaluation. The resultsare shown in Table 1.

Example 10

A green tea extract was obtained by the same procedure as in Example 1except that, in Example 1, the number of revolutions of the homogenizerwas changed to 15,000 rpm. Subsequently, the resultant green tea extractwas diluted with ion-exchanged water so as to have a concentration ofthe non-polymer catechins shown in Table 1 to prepare a tea beverage,which was subjected to the analysis and the sensory evaluation. Theresults are shown in Table 1.

Comparative Example 1

A green tea extract was obtained by the same procedure as in Example 1,and then caffeine was added so as to achieve amass ratio“caffeine/non-polymer catechins” shown in Table 1. Subsequently, theresultant green tea extract was diluted with ion-exchanged water so asto have a concentration of the non-polymer catechins shown in Table 1 toprepare a tea beverage, which was subjected to the analysis and thesensory evaluation. The results are shown in Table 1.

Comparative Example 2

1,000 g of steam at 100° C. was brought into contact with 100 g of rawtea leaves as full leaves for 60 seconds.

Next, recovered tea leaves were cut and extracted by the same procedureas in Example 1 to provide a green tea extract. Subsequently, theresultant green tea extract was diluted with ion-exchanged water so asto have a concentration of the non-polymer catechins shown in Table 1 toprepare a tea beverage, which was subjected to the analysis and thesensory evaluation. The results are shown in Table 1.

Comparative Example 3

200 g of a powdered green tea extract (POLYPHENON G, manufactured byMitsui Norin Co., Ltd.) was added to 800 g of a 68 mass % aqueousethanol solution in a 2 L four-necked round-bottom flask, and then 37 gof acid clay (MIZUKA ACE #600, manufactured by Mizusawa IndustrialChemicals, Ltd.), 28 g of activated carbon (GLC, manufactured by KurarayChemical Co., Ltd.), and 12 g of a filter aid (Solka-Floc, manufacturedby Kurita Water Industries Ltd.) were added. After that, the mixture wasstirred at 25° C. for 2 hours. Subsequently, the resultant was filtered,and the filtrate was treated with a 0.45 μm filter. Subsequently, theethanol solvent was removed by evaporation by reduced-pressureconcentration to provide a green tea extract. Subsequently, theresultant green tea extract was diluted with ion-exchanged water so asto have a concentration of the non-polymer catechins shown in Table 1 toprepare a tea beverage, which was subjected to the analysis and thesensory evaluation. The results are shown in Table 1.

Comparative Example 4

A green tea extract was obtained by the same procedure as in Example 1.After that, a pencil-type module (manufactured by Asahi Kasei ChemicalsCorporation, pore size: 0.2 μm, material: polyvinylidene fluoride)serving as a microfiltration module was mounted, and the green teaextract was subjected to pressure filtration at a gauge pressure of 100kPa and a temperature of 25° C. to provide a green tea extract. Theresultant green tea extract was diluted with ion-exchanged water so asto have a concentration of the non-polymer catechins shown in Table 1 toprepare a tea beverage, which was subjected to the analysis and thesensory evaluation. The results are shown in Table 1.

Comparative Example 5

A green tea extract was obtained by the same procedure as in Example 1except that, in Example 1, stirring extraction was performed using apropeller stirring blade (blade diameter: 5 cm) at a number ofrevolutions of 50 rpm in place of the stirring extraction with thehomogenizer. Subsequently, the resultant green tea extract was dilutedwith ion-exchanged water so as to have a concentration of thenon-polymer catechins shown in Table 1 to prepare a tea beverage, whichwas subjected to the analysis and the sensory evaluation. The resultsare shown in Table 1.

Comparative Example 6

A green tea extract was obtained by the same procedure as in ComparativeExample 5 except that, in Comparative Example 5, the steaming treatmentdescribed in Comparative Example 2 was performed in place of the hotwater treatment. Subsequently, the resultant green tea extract wasdiluted with ion-exchanged water so as to have a concentration of thenon-polymer catechins shown in Table 1 to prepare a tea beverage, whichwas subjected to the analysis and the sensory evaluation. The resultsare shown in Table 1.

Comparative Example 7

100 g of raw tea leaves as full leaves were immersed in 1,000 g ofion-exchanged water at 90° C. for 180 seconds. Next, filtration wasperformed with a mesh to recover tea leaves, and an extract solution ofthe tea leaves was discarded.

Next, the recovered tea leaves were cut with a food processor. The tealeaves after the cutting each had a size of about 3 mm.

Next, 500 g of ion-exchanged water at 90° C. was added to the tea leavesafter the cutting, and stirring extraction was performed using apropeller stirring blade under the conditions of a number of revolutionsof 50 rpm and 30 minutes, followed by filtration to provide a green teaextract. A pencil-type module (manufactured by Asahi Kasei ChemicalsCorporation, pore size: 0.2 μm, material: polyvinylidene fluoride)serving as a microfiltration module was mounted, and the resultant greentea extract was subjected to pressure filtration at a gauge pressure of100 kPa and a temperature of 25° C. to provide a green tea extract.Subsequently, the resultant green tea extract was diluted withion-exchanged water so as to have a concentration of the non-polymercatechins shown in Table 1, and powdered tea was added to prepare a teabeverage, which was subjected to the analysis and the sensoryevaluation. The results are shown in Table 1.

Comparative Example 8

A green tea extract was obtained by the same procedure as in ComparativeExample 7 except that, in Comparative Example 7, the steaming treatmentdescribed in Comparative Example 2 was performed in place of the hotwater treatment. Subsequently, the resultant green tea extract wasdiluted with ion-exchanged water so as to have a concentration of thenon-polymer catechins shown in Table 1 to prepare a tea beverage, whichwas subjected to the analysis and the sensory evaluation. The resultsare shown in Table 1.

TABLE 1 Comparative Example 1 Example 2 Example 3 Example 4 Example 5Example 6 Example 7 Example 8 Example 9 Example 10 Example 1 ProductionMethod Raw Raw Raw Raw Raw Raw Raw Raw Raw Raw Raw tea tea tea tea teatea tea tea tea tea tea leaves leaves leaves leaves leaves leaves leavesleaves leaves leaves leaves ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ Hot Hot Hot Hot HotHot Hot Hot Hot Hot Hot water water water water water water water waterwater water water treatment treatment treatment treatment treatmenttreatment treatment treatment treatment treatment treatment ↓ ↓ ↓ ↓ ↓ ↓↓ ↓ ↓ ↓ ↓ Cutting Cutting Cutting Cutting Cutting Cutting CuttingCutting Cutting Cutting Cutting ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ HomogenizerHomogenizer Homogenizer Homogenizer Homogenizer Homogenizer HomogenizerHomogenizer Homogenizer Homogenizer Homogenizer extraction extractionextraction extraction extraction extraction extraction extractionextraction extraction extraction ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ Solid- Solid-Solid- Solid- Solid- Solid- Solid- Solid- Solid- Solid- Solid- liquidliquid liquid liquid liquid liquid liquid liquid liquid liquid liquidseparation separation separation separation separation separationseparation separation separation separation separation ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓↓ ↓ Concentration Addition Addition Addition Addition Addition AdditionAddition Powderization Concentration Addition adjustment of of of of ofof of adjustment of caffeine caffeine caffeine caffeine caffeinecaffeine caffeine caffeine ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ Concentration ConcentrationConcentration Concentration Concentration Concentration ConcentrationConcentration Concentration adjustment adjustment adjustment adjustmentadjustment adjustment adjustment adjustment adjustment by dilution withwater Analysis Non-polymer 35 34 33 33 34 34 34 34 35 34 32 catechins insolids [mass %] Caffeine in 3.0 3.6 5.2 5.6 3.6 3.6 3.6 3.6 3.0 3.0 6.0solids [mass %] Caffeine/non- 0.085 0.108 0.154 0.165 0.108 0.108 0.1080.108 0.085 0.088 0.188 polymer catechins [—] Non-polymer 175 175 175175 115 99 88 44 175 175 175 catechins after concentration adjustment[mg/100 mL] Turbidity 147 146 149 146 85 73 65 31 149 141 149 afterconcentration adjustment [NTU] Average 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.80.8 0.5 0.8 particle size after concentration adjustment [μm] EvaluationChange 8 6 7 9 5 7 5 7 8 8 14 ratio of turbidity [%] Richness of 5 5 5 55 4 4 4 5 5 5 green tea Comparative Comparative Comparative ComparativeComparative Comparative Comparative Example 2 Example 3 Example 4Example 5 Example 6 Example 7 Example 8 Production Method Raw Green RawRaw Raw Raw Raw tea tea tea tea tea tea tea leaves extract leaves leavesleaves leaves leaves ↓ ↓ ↓ ↓ ↓ ↓ ↓ Steaming Addition Hot Hot SteamingHot Steaming treatment of water water treatment water treatment ethanoltreatment treatment treatment ↓ ↓ ↓ ↓ ↓ ↓ ↓ Cutting Addition CuttingCutting Cutting Cutting Cutting of clay and activated carbon ↓ ↓ ↓ ↓ ↓ ↓↓ Homogenizer Solid- Homogenizer Extraction Extraction ExtractionExtraction extraction liquid extraction separation ↓ ↓ ↓ ↓ ↓ ↓ ↓ Solid-Removal Solid- Solid- Solid- Solid- Solid- liquid of liquid liquidliquid liquid liquid separation ethanol separation separation separationseparation separation by evaporation ↓ ↓ ↓ ↓ ↓ ↓ Concentration MFConcentration Concentration MF MF adjustment treatment adjustmentadjustment treatment treatment ↓ ↓ ↓ ↓ Concentration ConcentrationConcentration Concentration adjustment adjustment adjustment adjustment↓ ↓ Addition Addition of of powdered powdered tea tea AnalysisNon-polymer 33 43 37 35 34 37 37 catechins in solids [mass %] Caffeinein 6.1 3.4 3.1 3.1 6.3 3.3 7.0 solids [mass %] Caffeine/non- 0.186 0.0800.084 0088 0.186 0.089 0.191 polymer catechins [—] Non-polymer 175 175175 175 175 88 88 catechins after concentration adjustment [mg/100 mL]Turbidity 156 1 or 1 or 151 141 82 78 after less less concentrationadjustment [NTU] Average 0.8 — — 5 5 20 20 particle size afterconcentration adjustment [μm] Evaluation Change 13 — — 70 78 95 95 ratioof turbidity [%] Richness of 5 1 2 4 4 4 4 green tea

It is found from Table 1 that a beverage composition achieving both animprovement in taste and flavor by the increase of a turbid componentand an improvement in aesthetics by the suppression of the settlement ofthe turbid component is obtained by controlling the mass ratio“caffeine/non-polymer catechins” and the average particle size ofparticles to values equal to or lower than specific values, andcontrolling the turbidity to a value equal to or higher than a specificvalue.

The invention claimed is:
 1. A beverage composition, comprising:non-polymer catechins and caffeine, wherein the beverage compositionsatisfies requirements (A), (B), and (C): (A) a mass ratio ofcaffeine/non-polymer catechins is 0.180 or less, and a content of thenon-polymer catechins in the beverage composition is from 30 mg/100 mLto 200 mg/100 mL; (B) particles contained in the beverage compositionhave an average particle size of from 0.2 μm to 3 μm; and (C) a turbidis from 85 to 200 NTU.
 2. The beverage composition according to claim 1,wherein the average particle size is from 0.2 μm to 0.9 μm.
 3. Thebeverage composition according to claim 1, wherein the mass ratio ofcaffeine/non-polymer catechins is from 0.01 to 0.160.
 4. The beveragecomposition according to claim 1, which is a tea beverage composition.5. The beverage composition according to claim 1, wherein the content ofthe non-polymer catechins is from 110 mg/100 mL to 180 mg/100 mL.
 6. Thebeverage composition according to claim 1, which is a green tea beveragecomposition.